Ingredients for Pumpkin Protein Muffin Pies
- Pumpkin Puree
- Vanilla Protein Powder
- Evaporated Skim Milk
- Eggs
- Brown Sugar Substitute
- Cinnamon
- Ginger
- Ground Cloves
- Nutmeg
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Protein Muffin Pies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pumpkin Protein Muffin Pies
- Preheat oven to 400°F (200°C).
- In a small bowl, combine 1/4 cup brown sugar and 1 teaspoon pumpkin pie spice; set aside.
- In a large bowl, lightly whisk 6 large eggs. Stir in 1 (15 ounce) can pumpkin puree and mix thoroughly. Gently fold in the sugar and spice mixture.
- In a separate bowl, blend 1 scoop (approx. 30g) protein powder (vanilla or unflavored recommended) with 1/2 cup milk (almond, skim, or your preferred milk) using a hand mixer until smooth. Add to the pumpkin mixture and mix well.
- Fill 18 lightly greased muffin tins about 2/3 full.
- Bake at 350°F (175°C) for 10 minutes. Reduce heat to 300°F (150°C) and bake for another 40-50 minutes, or until a knife inserted into the center comes out clean.
- Let the muffin pies cool completely in the muffin tin before transferring to a wire rack.
- Once cool, top with your favorite topping! Suggestions include: light whipped cream, or a sugar-free frosting made with 4 oz fat-free cream cheese, 2 tablespoons Splenda, 1 teaspoon vanilla extract (or maple extract to taste).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
11g
Fat
2g
Carbs
1g